Maple & Ash

Inspector notes: Observed cooked macaroni product cooling in the walk-in covered. The product measured 59*F with inspector probe thermometer. Chef stated that the product was made approximately 3 hours prior to inspection. Chef had staff remove and move into shallow pans to complete the cooling process. Observed a dairy based gratin sauce cooling in the walk-in in a 22qt container. The product measured 79*F with inspector probe thermometer. Chef stated that the product was made approximately 1.5 hours prior to inspection. Chef had staff reheat to 165*F and begin the cooling process again with ice bath and ice wands. Discussed with Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, other effective methods

Inspector notes: Observed raw clams and oysters in the walk-in cooler with no shell stock tags present. Observed shell stock tags in the 90 day back log with multiple tags missing the date that the last animal was sold. Observed the back log of tags stored in a box and lacking organization. Discussed with Chef that shell stock tags are to remain with the animals until the last animal is sold at which point the date should be recorded on the tag. The tags should be maintained for 90 days in an organized fashion

Inspector notes: Observed employee restroom with a trash receptacle with no lid. Discussed with Chef that any restroom that can be used by females should have a trash receptacle with a lid for sanitary napkins